Category: Beef

Comfort food for me includes tater tots…am I a dork? Maybe, but lightening up a tater tot casserole recipe made me about the happiest girl on the block that night. This turned out so yummy and I can’t believe I haven’t thought about adding veggies before! I am totally putting a star next to this recipe to make for my future kiddos!

1 lb lean ground beef

1/2 cup chopped onion

1- 16 oz package frozen mixed vegetables (thawed and drained)

1 can reduced fat/reduced sodium cream of celery soup

1 can reduced fat/reduced sodium cream of chicken soup

2 Tablespoons ketchup

1 Tablespoon Worcestershire sauce

1/2 cup 2% milk

Frozen Tater Tots – thawed

In a large skillet, cook the beef and onions together over medium heat until there is no pink in the meat. In a 13×9 in baking dish coated with cooking spray, layer the meat, then vegetables.

In a small bowl combine soups, ketchup, Worcestershire sauce, and milk. Spread this mixture over the vegetables – do not stir. Top with a single layer of tater tots.

Bake the dish, uncovered, at 350 degrees for 55 – 60 minutes or until golden brown.

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The mix of ingredients in this recipe almost made me skip right past it, but I decided to go out on a limb and give it a try. I am so glad I did. I t was so easy and so full of flavor!

Ingredients:

3 lb Boston Butt Roast

1 can jellied cranberry sauce

1 envelop dry onion soup mix

1/2 cup orange juice

1/2 t salt

1/4 t pepper

Season you roast with salt and pepper, cook on low in a crock pot for 6 – 8 hours. In a saucepan, combine cranberry sauce, soup mix, orange juice, salt, and pepper. Heat this mixture thoroughly. Serve the sauce over sliced pork, Enjoy!

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Easy and Delicious!? It doesn’t get any better than that. I usually am not such a fan of Sloppy Joes, but these were amazing! Joe through this together in the crock pot before heading out to a birthday party, and when we came home they were ready to be devoured.

Ingredients:

3/4 lb of ground beef

1 teaspoon minced garlic

1 1/2 cup of frozen bell pepper and onion mix

1 cup of canned tomato sauce

2 Tablespoons canned tomato paste

1 Tablespoon of brown sugar

1 Tablespoon of cider vinegar

2 teaspoons Worcestershire sauce

3/4 teaspoon paprika

1/4 teaspoon chili powder

1/4 teaspoon of salt

1/4 teaspoon of pepper

In a large skillet, cook the ground beef, garlic ,and frozen vegetables over medium-high heat until your beef is cooked through. Combine all the other ingredients in a crockpot. Add your meat mixture and stir. Cover and cook on low for 6 hours. Spoon your Sloppy Joe Mix onto some toasted buns and make sure you grab a napkin!

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Y’all know I love anything I can put in the crock pot. I also love any kind of hearty soup, Hubs loves anything with meat and cheese, and it was a cool day so why not try this recipe.

I found this recipe through Pinterest, on the Living Life of Riley Blog and I must say that I was uber-impressed with Nikki’s on-the-fly creation skills in this recipe. I wish I could just pull randomness out of my freezer and create something this delicious!

Brown the ground beef with the diced onion. Place the hashbrowns in the crockpot, then the ground beef, then the chicken stock and cooking crème, and finally dice up the Velveeta stick and mix it all together. Cook on high for 4 – 5 hours, stirring occasionally. I served it with French’s Fried Onions on top – delicious!

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I am a super-fan of the Taco Bell CrunchWrap Supreme (minus the sour cream), but I am not a fan of always driving through fast food joints. I figured we could try this at home and make it meet the healthier and pickier needs of our little family….Yep, success!!

Brown ground beef in a skillet, then add taco seasoning (according to package directions). Set aside. Bake the corn tortillas in the oven at 400 degrees for a couple of minutes, until they are golden and crunchy. Microwave the flour tortillas, one at a time (because they cool off quickly), for about 10 seconds to warm them up; this will make wrapping easier. You could also warm them up in the oven; just wrap them in aluminum foil and heat them up for about 10 minutes at 350 degrees.

Lay out the flour tortilla. Spoon some of the seasoned beef into the center of the tortilla. Top with some nacho cheese, or shredded cheese. Place the crunchy corn tortilla on top of the cheese/beef; spread a dollop of sour cream on top of it, then toss on some diced tomatoes and shredded lettuce. For me I had no sour cream and lots of fresh garden tomatoes and lettuce, but for Joe he had no veggies and lots of sour cream.

Starting with the bottom of the tortilla, fold the edge up to the center. Continue doing this in a clockwise or counter-clockwise movement until all of the tortilla is folded over, and the filling is entirely enclosed. If your filling isn’t entirely enclosed and you have an open spot, simply cut out a circle from another flour tortilla and place it on the exposed area, then wrap the tortilla again.

Spray a frying pan with cooking spray. Carefully place the Crunchwrap, seam-side down, in the pan. Press with a spatula and cook on medium-low heat, for about 3 minutes, until the bottom is nice and brown. Flip it over and cook for another 3 minutes. Cut and serve – yummy in my tummy!!

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Pasta, pasta, pasta….so easy, so cheap, so yummy! We eat pasta a lot around here. I do have a goal to eat more whole wheat pasta, and I would love to try to make some homemade pasta. Mmmm! This simple little recipe was easy and yummy!

8 oz spaghetti pasta

2 t olive oil

2 cloves of garlic, chopped

1 cup of chopped yellow onion

1 lb ground beef

2 – 14 oz cans tomato puree

1 cup beef stock

Salt & Pepper to taste

Cook your pasta according to the package directions, drain. Heat a saucepan over high heat. Add oil, garlic, and onion and cook for 3 minutes, or until just soft.